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  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
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中国精品科技期刊2020
吴觉天, 毕阳, 李永才, 包改红, 葛永红, 王蒂. 不同愈伤时间对常温贮藏期间马铃薯干腐病和品质的影响[J]. 食品工业科技, 2013, (14): 332-334. DOI: 10.13386/j.issn1002-0306.2013.14.016
引用本文: 吴觉天, 毕阳, 李永才, 包改红, 葛永红, 王蒂. 不同愈伤时间对常温贮藏期间马铃薯干腐病和品质的影响[J]. 食品工业科技, 2013, (14): 332-334. DOI: 10.13386/j.issn1002-0306.2013.14.016
Wound curing in different time on dry rot and quality of potatoes during storage at room temperature[J]. Science and Technology of Food Industry, 2013, (14): 332-334. DOI: 10.13386/j.issn1002-0306.2013.14.016
Citation: Wound curing in different time on dry rot and quality of potatoes during storage at room temperature[J]. Science and Technology of Food Industry, 2013, (14): 332-334. DOI: 10.13386/j.issn1002-0306.2013.14.016

不同愈伤时间对常温贮藏期间马铃薯干腐病和品质的影响

Wound curing in different time on dry rot and quality of potatoes during storage at room temperature

  • 摘要: 研究了不同愈伤处理时间对常温贮藏条件下马铃薯块茎干腐病发病率和病情指数、发芽率和芽长、失重率及绿化率的影响。结果表明,愈伤处理能够降低马铃薯块茎损伤接种硫色镰刀菌(Fusarium sulphureum)的干腐病发病率和病情指数,愈伤时间越长效果越好。愈伤降低了损伤和无损伤处理块茎的发芽率,但促进了发芽块茎芽的生长。损伤块茎的失重率在较长时间的愈伤后明显降低,但愈伤对块茎绿化没有显著影响。由此表明,愈伤能够促进周皮的形成,提高块茎抗性,从而有效抑制干腐病的发生,延缓块茎的发芽和失重。 

     

    Abstract: Effects of different wound curing time were studied on incidence and index of dry rot, germination and sprout length, weight loss and greening of potato tubers stored at the room temperature.Results showed that wound curing decreased disease incidence and index of dry rot of wounded tubers inoculated by Fusarium sulphureum, the longer the wound curing, the better the disease control.Wound curing inhibited the germination of tubers, however, wound curing promoted the sprout length of germinated tubers.Weight loss decreased in wounded tubers treated with a longer curing.No significant difference was found on tuber greening among the three treatments.It was suggested that wound curing could promote the formation of the periderm, improve the resistance of tubers, suppress effectively dry rot and reduce germination and weight loss of tubers.

     

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